Is it possible to cook pumpkin with zucchini? Delicate zucchini and pumpkin pancakes: delicious cooking
Ingredients (for 12 pcs.):
Pumpkin (peeled and chopped small cubes) - 225 g (2 cups)
Olive oil - 2 tbsp. l.
Salt, pepper - to taste
Chopped spinach - 1 large handful
Chopped parsley or cilantro - 2 tbsp. l.
Sunflower seeds, peeled - 3 tbsp. l.
Grated Parmesan - 30 g (3/4 cup)
Cheese cheese, cut into small cubes - 100 g (1/2 cup)
Mustard - 2 tsp.
Chicken eggs - 2 pcs.
Milk - 3/4 cup. (180 ml)
Baking powder - 4 tsp.
Sea salt - 1 tsp.
Flour* - 2 cups.
Cutlets with pumpkin amazing combination meat and vegetables. Using this recipe, you can easily prepare an unusual and very tasty dish.
Ingredients
fish (cupid, pike perch, pike, etc.) 500 gr.
pumpkin pulp 200 gr.
flour 3 tbsp
egg 1 pc.
garlic 1 clove
salt pepper
vegetable oil for frying
Clean the fish, remove the skin and remove the bones. Grind the fish pulp in a meat grinder or grind it in a blender.
Ingredients:
Pumpkin pulp - 750 g
Coconut milk - 400 ml
Eggs - 3 pcs.
Flour - 250 g
Vanilla sugar - 1 sachet
Sugar - 50 g
Butter - 100 g
Oil for mold
Powdered sugar for sprinkling
Preparation:
1. Cut the pumpkin into 1 cm cubes, place in a multicooker bowl and cook for 40 minutes in the “baking” mode; you can also bake in the oven or steam.
2. Ready pumpkin puree in a blender until smooth and cool until room temperature.
Ingredients:
zucchini - 450g;
vegetable oil-150ml;
sugar - 175g;
egg - 3 pcs.;
pistachios - 50g;
flour - 250g;
vanilla sugar- 1p.;
soda - 0.5 tsp.
For the glaze:
powdered sugar - 125g;
pistachios - 1 tbsp.
Cooking method:
1.Grated the zucchini.
2. Grind the pistachios into fine crumbs.
3. Butter + eggs + sugar + vanilla sugar - beat in a bowl, then added flour and soda and mixed everything well.
4. Added zucchini and pistachios to the flour mixture - everything was mixed well.
Ingredients:
Wheat flour - 400 g
Butter - 250 g
Chicken eggs - 3 pcs.
Pumpkin - 900 g
Sugar - 200 g
Cream 30% - 200 ml
Cinnamon - to taste
Vanillin - to taste
Salt - to taste
Preparation:
1. Sift flour and salt into a deep bowl.
2. Rub soft butter between your palms until the mixture resembles bread crumbs, then add a lightly beaten egg and knead into a dough.
3. Roll it into a ball, wrap it in film and put it in the refrigerator for 30–50 minutes. Peel the pumpkin and remove the seeds. Cut the pulp into cubes.
Pumpkin - 250 gr
Sugar (50 and 30) - 80 gr
Gelatin (10g and 7g) - 17g
Cream (10%) - 60 ml
Water - 160ml
Take the pumpkin: wash it, peel it, cut it into cubes.
Fill the pumpkin with 160 ml of water, add 50 grams of sugar and let it cook until full readiness pumpkins. It took me 30 minutes.
Next, drain the broth, let it cool a little, and pour 10 grams of gelatin with this broth (for swelling).
Place the pumpkin in a blender or food processor and grind until pureed.
Bring gelatin to a boil until completely dissolved, add to pumpkin puree, mix.
Ingredients:
Large zucchini - 1 pc.
Minced beef - 400 g (you can buy ready-made or mince the meat yourself)
Steamed rice - I took a measuring container and poured rice into it until it reached the 120 ml mark
Onion - 1 pc.
Garlic - 1-2 cloves
Carrot - 1 pc. (small)
Sour cream - 2 large tbsp. l.
Hard or semi-hard cheese - approximately 150 g
Salt, pepper, herbs - to taste
Preparation:
1. First of all, let the rice cook and peel our zucchini. Cut crosswise into “washers” about 2 cm thick. Remove seeds and wash.
Ingredients:
Zucchini - 600-700 g
Shallot - 1 pc.
Cheese - 50-60 g
Egg - 3 pcs.
Flour - 150 g
Milk - 80 ml
Vegetable oil - 60 ml
Dijon mustard - 1 tbsp.
Salt - 1 tsp.
Black pepper - to taste
Cayenne pepper - 1 pinch
Preparation:
1. Prepare ingredients.
2. Cut the zucchini into thin slices (cut with a knife, not grate).
3. Cut the onion very thinly into rings.
4. Grate the cheese on a coarse grater.
Ingredients:
Pumpkin (already peeled and seeds) - 300-350 g
Sweet bell pepper- 2-3 pcs.
Sweet salad onions - 1-2 pcs.
Garlic - 4 cloves
For the marinade:
Water - 600 ml
Vegetable oil - 50 ml
Wine vinegar - 90-100 ml
Sugar - 5 tbsp. l.
Salt - 2 tbsp. l.
Pepper (various: black, white, green, allspice...)
Bay leaf - 3 pcs.
Cloves - 5 buds
Cinnamon - 1/2 tsp.
Preparation:
Zucchini (medium) - 1 piece
Tomato - 3-4 pcs
Cheese - 200-250 g
Garlic (large) - 1 tooth
Vegetable oil (for frying zucchini)
Sour cream (you can use mayonnaise)
Salt
Preparation:
Cut the zucchini into slices, rub them with salt and fry over high heat until cooked.
Meanwhile, cut the tomatoes and cheese into cubes. Grate the garlic on a medium grater. Add sour cream or mayonnaise to everything chopped and mix.
Cut the fried zucchini into cubes and place on a baking sheet.
Ingredients:
Flour - 200 g
Softened butter - 100 g
1 piece chicken egg in the dough (+2 pieces in the filling)
Water - 2-3 tbsp
Salt - 1 tsp.
Sugar (1 tbsp for filling) - 1 tsp for dough
Large white onion - 1 pc.
Mozzarella - 100 g
Spinach (large) - 1 bunch.
Pumpkin - 100 g
Cream (10%) - 100 g
Balsamic - 6 tbsp. l.
Olive oil - 3 tbsp. l.
Ground black pepper - to taste
Lingonberry sauce - 1 tbsp. l.
Salmon (or any sea red or white fish) - 50 g R
ozmarin (sprig) - 1 pc.
Basil (sprigs) - 2 pcs.
Ingredients:
1 zucchini
3 eggs
1 cup flour
1 tsp baking powder
greens - dill, parsley, green onions
salt
pepper
100 g cheese
Preparation:
1. Grate the zucchini and squeeze. Add eggs.
2. Cut the greens into the zucchini, add flour and baking powder.
Salt, pepper, mix well.
3. Place the mixture into a greased form.
4. Thinly slice the tomatoes and place beautifully on the pie.
Brush the top with yolk.
5. Bake at 180 degrees until done.
6. Sprinkle with herbs and grated cheese on a medium grater.
For every 500g. zucchini = 0.5 tsp salt.
For the marinade:
- 100 ml olive oil (can be completely replaced with ordinary refined olive oil),
- 3 tbsp vinegar,
- 2 teaspoons honey,
- 2-3 cloves of garlic
- ground black pepper, fresh or dry herbs.
Preparation:
Wash the zucchini and cut off the skin. If the zucchini is young, you can do it with the skin. Chop into thin circles. Place in a bowl, add salt and leave for 30 minutes.
Prepare the marinade.
Ingredients (for 2 servings):
Zucchini squash - 1 pc.
Cherry tomatoes - 8-10 pcs.
Semi-hard cheese -100 g
Champignons - 100 g
White sesame - 1 tbsp. l.
Vegetable oil, salt, pepper
Preparation:
1. Cut zucchini into circles. Champignons - in small pieces. Cherry tomatoes - halved.
Cheese - in coarse grater. Everything is ready, let's start heat treatment. :)
2. Fry the zucchini for 5 minutes on each side until golden brown.
3. Fry the champignons and simmer a little, 5-10 minutes.
Ingredients:
½ kg pumpkin
½ kg potatoes
2 tbsp. l. flour
2 eggs
½ tbsp. sour cream
salt
Preparation:
pumpkin and raw potatoes grate, squeeze thoroughly. Add flour, eggs, salt.
Fry on vegetable oil, serve with sour cream or tomato salsa.
Bon appetit!
Ingredients:
small pumpkin
2 handfuls of wild mushrooms
6-7 small parsley roots
nutmeg
paprika
sea salt
olive oil
Preparation:
1.Wash the mushrooms, cut them into halves, put them in a saucepan, pour cold water, bring to a boil and let simmer for half a minute.
2.Then drain the water, add cold water again, add salt, cover with a lid and cook at a low boil for half an hour.
3.While the mushrooms are cooking, preheat the oven to 200 C.
4.Chop the pumpkin and parsley roots into small cubes.
Ingredients:
Pumpkin, peeled from seeds, is approximately 1 pumpkin squash - 300 g
Cream 22% - 300 ml
Sugar - 150 g
Cardamom - 1 tsp.
Yolk - 4 pcs.
Chocolate, nuts, sauces for serving.
For the chocolate sauce:
Cocoa - 2 tbsp. l.
Butter - 30 g
Sugar - 3 tbsp. l.
Sour cream - 3 tbsp. l. or 50 ml heavy cream
Preparation:
1. Peel the pumpkin and cut into large cubes.
2. Place it in a saucepan, pour in cream, add sugar and cardamom.
3.Bring to a boil and cook for about 15-20 minutes over medium heat.
from Savely Libkin
Ingredients:
900 g pumpkin
400 g oranges
700 g soft flour
premium
15 g salt
40 g sugar
20 g fresh pressed
yeast
100 ml water
6 yolks
50 g powdered sugar
1 liter refined
sunflower oil
1 Peel the bright orange pumpkin and cut it into large cubes. Bake in the oven for 20 minutes at 180°C.
2 Mash the pumpkin and let it cool.
3 Dissolve the yeast in warm water and mix in a little flour and a pinch of sugar. Let the dough ferment for 30 minutes in a warm place.
young zucchini - 3 pieces
dill - bunch
garlic - 2-3 cloves
olive oil - 65 grams
white vinegar- 2 tablespoons
liquid honey - 1 tablespoon
black pepper and salt
Wash and dry the zucchini. Cut into long thin strips. It is better not to use the core and skin. Salt the zucchini and set aside for 30 minutes. Let them soak in salt. Finely chop the dill. Press the garlic through a press, or three on a fine grater. And in a separate bowl, mix garlic, oil, pepper, vinegar and honey. Mix everything well.
Cooking time: 70 minutes
Number of servings: 3
Ingredients:
Zucchini -500 g
Parmesan - 50 g
Chicken eggs - 2 pcs.
Garlic - 1 clove
Flour - 3 tbsp. l.
Vegetable oil - 2 tbsp. l.
Salt to taste
Preparation:
1. Take young zucchini and rinse them well in running water.
2. Remove the skin from them.
3. Then grate them on a coarse grater. Now squeeze the vegetable, freeing it from excess juice.
4. Now add the eggs to the zucchini and mix thoroughly.
5. Next, grate the cheese on a fine grater.
6. And knead in the same way.
Ingredients:
● 200 g pumpkin (puree)
● 2 pcs. chicken eggs
● 200 g flour
● 4 tbsp. sugar
● 30-40 g butter
● 200 ml cow's milk
● 10 g baking powder
● pinch salt
● honey to taste (for serving)
Preparation:
In the fall, it's time to bake not just pancakes, but pumpkin pancakes! They turn out to be a very beautiful color, delicate and porous. The good thing about the pakeiki is that they are fried in a dry frying pan without oil, so they are absolutely non-greasy and healthy. Pumpkin pancakes will be a great breakfast for both children and adults.
Ingredients:
Zucchini (you can use zucchini) – 2-3 medium pieces.
Breadcrumbs - 1 cup
Salt, black pepper
Dried herbs (thyme, oregano) or a mixture of dried Provençal herbs
A little garlic powder
Parmesan - 100 g
Chicken eggs - 2 pcs.
A little olive oil or spray
Preparation:
1. Heat the oven to 220 degrees.
Wash the zucchini, dry with a paper towel and trim the ends.
Very easy to prepare recipe. Interesting mushroom taste. A good snack with cold vodka and hot potatoes.
A snack for those who live in areas where... forest mushrooms one can only dream... And here I took it and made a mushroom appetizer from something that is plentiful and cheap, i.e., from zucchini.
Ingredients and preparation:
Two small zucchini (you can take one medium one) three on a medium grater... Beat in three eggs, salt and pepper to taste, squeeze out a couple of cloves of garlic, add 10 g of baking powder and add enough flour so that the consistency of the dough is like pancakes.. .I won’t tell you the exact amount of flour, because it depends on the size of your zucchini...
Ingredients:
Zucchini – 4 pcs. (approximately 1-1.2 kg)
Green onions – 1 bunch
Sorrel – 1 bunch
Tomato – 4 pcs. medium size
Garlic – 2 cloves
Sugar – 1 tbsp. l.
Flour - for breading
Vegetable oil - for frying
Salt, pepper - to taste
Preparation:
1. Wash the zucchini and cut into not very thick rings.
2. Salt, pepper a little, roll in flour on both sides.
3. Pour vegetable oil into a frying pan and fry the zucchini there. When they turn golden on one side, then turn them over to the other side.
Ingredients for a 5l saucepan:
White beans - 1 cup
Medium beets - 1 pc.
3 medium potatoes
Onion - 1 pc.
Dried porcini mushrooms - 30 g
Small zucchini - 1 pc.
Small eggplant - 1 pc.
Asparagus (you can use canned, approximately 150-200g) - 2 sprouts
Small paprika - 1 pc.
Tomatoes in own juice- 1 jar (400g)
Cabbage - ¼ head
Olive oil - 4-5 tbsp.
Bay leaf, a few peas of a mixture of peppers, parsley, dill, basil, green onions
Salt, chili to taste
Preparation:
Zucchini (or zucchini) – 200 gr.
Potatoes – 200 gr.
Onions – 1 pc.
Chicken egg – 1 pc.
Flour – 2 tbsp.
Sour cream – 100 gr.
Garlic – 1 clove
Salt, pepper - to taste
Dill - to taste
Vegetable oil
Preparation:
1. Zucchini, potatoes and onion peel, grate on a fine grater. Squeeze out the juice a little. Add egg, finely chopped dill, flour, salt - mix well.
2. Heat a frying pan with vegetable oil well. Spoon the pancakes into the pan, pressing lightly on top. Fry on both sides until golden brown.
Yulia Golubeva
1 zucchini (I have a small one 300g)
2 tbsp. decoys
3 tbsp. flour
2 eggs
salt and sugar to taste
rast. oil
grated cheese 10g (for sprinkling on top)
For filling:
1 boiled carrot
2 boiled eggs
salt to taste
1 tsp rast. oils
Grate the zucchini on a coarse grater + eggs, semolina, flour, salt and sugar (the dough should not be thick). Bake pancakes as thin as possible in a hot frying pan.
Prepare the filling: grate the eggs on a coarse grater, grate the carrots on a fine grater, add salt to taste and stir. oil. Mix everything.
Ingredients (for 2 small or 1 large serving):
Zucchini - 1 small fruit
Tomato - 1 pc.
Cheese - 4 small pieces
Vegetable oil - for frying
Salad greens
Black sesame (optional)
Preparation:
1. Zucchini should be cut into slices, but not very thin. Fry on one side. Then on the other.
2. Set aside. We also cut the tomato into thick slices. And lightly fry it too.
3. Place zucchini pieces in a heat-resistant dish and tomato on top. And then again zucchini, with a piece of cheese on top.
Ingredients:
Eggplant - 1 pc.
Large zucchini
Olive oil - 2 tbsp. l.
Salt - 1/2 tsp.
Ground pepper - 1/2 tsp.
Mozzarella - 85 g, thinly sliced
Tomato paste - 1.5 cups
10 large basil leaves
Preparation:
1. Heat the grill.
2. Cut the eggplant into 12 disks and the zucchini into 8 halves.
3. Place the eggplant and zucchini slices on a baking sheet. Grease each one on both sides olive oil, salt and pepper. Grill for about 4 minutes on both sides for the eggplant and 3 for the zucchini.
Ingredients for 6 servings:
- 1 onion
- 2 medium-sized zucchini
- 1 green pepper
- garlic
- 1 glass of sour cream
- 1 tbsp. l. vegetable oil
- salt
Preparation:
1. Fry the onion in oil.
2. Peel and seed (if large) the zucchini, cut into cubes about 1.5 cm, add to the pan with the onion, add finely chopped pepper a little later, when the zucchini has softened.
3. Add salt, add sour cream and garlic, simmer over low heat for another 15 minutes.
Calorie content per 1 serving: 150 kcal
You will need:
Pumpkin 1000 g
Granulated sugar 1200 g
Cloves 2 pcs.
Cinnamon sticks 2 pcs.
Oranges 1 pc.
I have cooked candied fruits several times this season. Pumpkin ones have had significant success, even more so than watermelon ones.
I tried different recipes candied pumpkin, and most of all I liked this option, only with the addition of orange zest. It must be added at the same time as the pumpkin.
Stage 1 ingredients:
Pumpkin 1000 g
Peel the pumpkin from the skin and pulp and cut into small pieces.
Stage 2 ingredients:
Granulated sugar 1200 g
Ingredients
Grated pumpkin - 1 cup
Chicken eggs - 2 pcs.
Flour - 120-150 g
Milk - 250 ml
Sugar - 3 tbsp. l.
Salt - 1/3 tsp
Slaked soda - 1/3 tsp
Cocoa - 1 tbsp. l.
Olive oil - 2-3 tbsp. l
Preparation:
1. The pumpkin should be sweet, juicy and bright orange. To make the pancakes more tender and tastier, it is better to grate the pumpkin on a fine grater. Boiled (baked, steamed) pumpkin does not have the pronounced taste and color that is inherent in the raw product.
Ingredients:
- 200 g flour
- 100 g butter
- 1 tbsp. Sahara
- 1/2 tsp. salt
- 2 tbsp. water
For filling:
- 1/2 tbsp. walnuts
- 1/2 tbsp. shortbread cookies
- 2 tbsp. pumpkin puree
- 3 eggs
- 120 ml cream
- 100 g sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
Preparation:
1. For the dough, mix flour, sugar, salt and cold butter until crumbs form. Add water gradually and stir until the dough comes together. Wrap it in cling film and send for 30 minutes. in the refrigerator
Ingredients:
butter (room temperature) - 120 g
cane sugar - 125 g
vanilla - 1 stick
chicken eggs - 1 pc.
pumpkin (Butter Nut variety) - 230 g
flour - 160 g
baking powder - 1/2 tsp.
salt - a pinch
dried fruits (dried apricots and raisins) - 100 g
walnut - 100 g
spices (ginger, cinnamon, nutmeg)
mascarpone - 200 g
milk cream (35%) - 100 ml
powdered sugar - 30 g
orange (juice and zest separately) - 1 pc.
Preparation:
1. Soft butter beat with sugar until fluffy.
2. Add vanilla and egg, beat again.
Ingredients:
For the test:
Flour - 175 g
Corn flour or polenta - 25 g
A pinch of fine sea salt
Unsalted butter- 100 g
Egg yolk- 2 pcs.
Cold water - 1-2 tbsp. l.
Egg white - 1 pc.
For filling:
Heavy cream - 200 ml
Sage - 10-12 leaves
A few sprigs of thyme
Sea salt to taste
Freshly ground black pepper to taste
Pumpkin puree - 300 g
Eggs - 2 pcs.
Grated Parmesan - 3-4 tbsp. l.
Preparation:
Pumpkin is a cure for 100 diseases. Affordable miracle doctor of the body Irina Aleksandrovna Zaitseva
Pumpkin baked with zucchini
Pumpkin baked with zucchini
300 g pumpkin
300 g zucchini
30 g butter
Dried basil and salt to taste
1. Peel and seed the pumpkin and zucchini, cut the pulp into small cubes.
2. Place the prepared ingredients on a greased baking sheet, sprinkle with basil, salt and bake in the oven at 180°C for 25 minutes.
From the book Allergy. How to defeat her. Simple and effective methods keep allergies under control author Irina Stanislavovna PigulevskayaBaked pumpkin Wash and peel the pumpkin, cut into slices, bake in the oven, then place in a frying pan pre-greased with margarine. Place 2-3 slices of tomato on top of each pumpkin slice, sprinkle with grated cheese and bake in
From the book Dishes for fasting days. Eat and don't get fatter author Tatyana Vladimirovna Lagutina From the book Treatment of Aloe author Yulia SavelyevaAloe mask with zucchini Required: 1 tbsp. l. aloe, 1/2 zucchini, 100 g kefir, 30 g St. John's wort infusion. Method of preparation and use. Pass the zucchini through a meat grinder, add kefir, aloe and St. John's wort infusion, mix everything thoroughly. Apply the mask to your face for 20 minutes, then
From the book of 100 recipes for dishes rich in microelements. Tasty, healthy, soulful, healing author Irina Vecherskaya From the book Express Recipes. Vegan and vegetarian cooking by Lyubov Nevskaya From the book of 100 recipes for stress. Tasty, healthy, soulful, healing author Irina Vecherskaya From book Vegetarian cuisine by Elga Borovskaya From the book Pressure, Heart? Eat right author Mikhail Meerovich Gurvich From the book Pumpkin - a cure for 100 diseases. Affordable miracle doctor of the body author Irina Aleksandrovna ZaitsevaBaked pumpkin Pumpkin – 1 kg, honey – 50 g, cinnamon – 1/2 teaspoon, chopped walnuts– 1 tbsp. spoon. Peel the pumpkin, brush with honey and sprinkle with cinnamon. Place on a baking sheet greased with vegetable oil and place in the oven to bake. As soon as the pumpkin becomes
From the book Sugar-lowering plants. No - diabetes and excess weight author Sergei Pavlovich KashinPumpkin baked with ginger-honey sauce 300 g pumpkin pulp 200 g carrots 20 g ginger root 40 g liquid honey 20 ml pumpkin oil 30 ml lemon juice 30 g dried pumpkin seeds Dried thyme and salt to taste 1. Cut the pumpkin pulp and carrots into small cubes, evenly
From the book Nutrition for diabetes mellitus author R. N. KozhemyakinCold soup with pumpkin, prunes and zucchini 180 g pumpkin pulp 180 g zucchini 80 g pitted prunes 80 g stale whole grain bread 10 g dill 900 ml kefir Salt to taste 1. Cut the pumpkin pulp and peeled zucchini into cubes, add salt and cook on
From the author's bookPumpkin baked with potatoes 200 g pumpkin pulp 100 g potatoes 50 ml low-fat fermented baked milk Dill and salt to taste 1. Cut the pumpkin pulp into slices. Peel the potatoes and cut each tuber into 4 parts.2. Wrap the prepared ingredients in foil and bake in
From the author's bookOmelet with pumpkin and zucchini 150 g pumpkin 100 g zucchini 2 eggs 50–60 ml milk Salt to taste 1. Cut the pumpkin and zucchini into small pieces, then place in a rice bowl and steam in a steamer for 10 minutes.2. Combine eggs with milk, add a little salt and beat with
Golden autumn has come into its own, but the variety of bright and juicy vegetables still pleases us with its abundance. I offer fast and simple recipe pumpkin and zucchini fritters. They can be prepared for breakfast or snack.
Use any variety of zucchini, you can take both young and more mature ones. I have a large zucchini lying around in my kitchen, I shouldn’t throw it away. I washed it, peeled it and used it to make hearty pancakes.
To prepare pumpkin and zucchini pancakes we will need zucchini, pumpkin, flour, egg, salt, onion, ground pepper, herbs, vegetable oil.
Rinse the pumpkin and zucchini thoroughly and dry with a towel. Remove peel and seeds. There is no need to do this for young zucchini.
Grate both ingredients on a coarse grater or pass through a food processor. Place in a deep bowl.
Peel the onion. Cut into small slices. If desired, you can add a clove of garlic. Mix all the vegetables.
Add to the pumpkin-squash mixture chicken eggs, mix again.
Fill wheat flour. Stir.
From greens, take parsley or dill. You don't have to add it if you don't like it. Rinse and dry to remove excess moisture. Chop finely and add to grated vegetables. Season to taste with salt and ground black pepper. Stir.
Heat vegetable oil in a convenient frying pan. Add spoonfuls of dough. Fry over moderate heat on both sides until golden brown.
Place the fried pumpkin and zucchini pancakes on a paper towel to remove any remaining oil and serve immediately hot.
Bon appetit!
There were pies and porridge too. What about the stew?
What, you’ve never tried vegetable stew with pumpkin?!
Well, this is not difficult to fix - the ingredients are like in any other stew, it is prepared on the fly, and eaten almost faster.
Vegetable stew with pumpkin - general cooking principles
Vegetable pumpkin stew can be stewed in deep thick-walled frying pan, or a slow cooker, bake in the oven in clay pots or in a sleeve.
Almost any vegetables are used in cooking, always available on hand, both fresh and frozen. Vegetable stew with pumpkin is often prepared with cabbage, zucchini, potatoes, eggplant, sweet peppers, and beans. Tomatoes, mushrooms, peas, and poultry are often added to it. The constant components of any vegetable stew are carrots and onions.
Preliminary preparation vegetables consists of thoroughly washing them under water, peeling them and chopping them. They are cut into bars or cubes, trying to maintain a uniform size - no more than one and a half centimeters.
Eggplants added to the dish require separate preparation; pieces of the vegetable must be soaked in saline solution, or stand for a short time, sprinkling with salt. This will help get rid of the bitterness characteristic of this vegetable.
When stewing, the products are placed in a certain sequence, starting with those that take longer to prepare. The pumpkin is laid almost at the end. In a multicooker, the dish should be cooked in two modes. First, the products are fried in the baking mode, after which they are brought to readiness using the “Stew” option. When cooking in the oven, everything is much simpler: all the ingredients are placed in a container intended for baking and cooked at 180 degrees, for the time specified in the recipe.
Vegetable stew is delicious both hot and chilled. It can be served on its own or with a side dish. In its quality, it is best suited to this dish boiled potatoes or puree made from it.
Stewed vegetable stew with pumpkin in a frying pan
Ingredients:
400 gr. already peeled pumpkin;
300 gr. white cabbage;
Small eggplant;
Medium-sized carrots – 1 pc.;
120 ml thick tomato juice;
Two onions;
Sweet pepper pod;
A teaspoon of curry;
Hot peppers, finely ground – 1/4 tsp;
Frozen sunflower oil;
An incomplete spoon of cumin;
Sugar – 1.3 spoons.
Cooking method:
1. Cut the peel from the eggplant and cut the pulp into centimeter cubes. Add salt, stir, place in a colander and place it on a bowl. After half an hour, rinse the pieces under running water and dry with a towel.
2. Chop the cabbage into thin short strips. Cut carrots and pumpkin into small cubes. For the dish to look harmonious, their size should not differ significantly from eggplants.
3. Cut the onions and bell peppers, freed from seeds, into medium-sized slices of approximately the same size.
4. Pour about 30 grams of sunflower oil into a wide and high frying pan and heat well over low heat. Dip chopped carrots and onions into it and fry, stirring systematically, until the carrot pieces soften.
5. Add the cabbage, add some salt and continue cooking without removing the lid until the cabbage has settled. Add to vegetables tomato juice, stir and bring to readiness without covering the pan with a lid.
6. Place the vegetables stewed with tomatoes in a bowl, pour a little oil into the frying pan and as soon as it is hot, lower the dried eggplants. Immediately add the chopped bell pepper and pieces of pumpkin pulp.
7. Season everything with spices, you can select them at your own discretion, although it is recommended to use the cumin, curry, and ground red pepper suggested in the recipe, mix and simmer over low heat for a quarter to 1/3 hour.
8. Mix softened vegetables with previously fried ones and adjust the taste of the stew by adding salt and sugar. Simmer the dish over medium heat for about two minutes and remove from the stove.
Recipe for pumpkin stew with vegetables and meat for a slow cooker
Ingredients:
Half a kilo pork pulp;
A kilogram of potatoes;
Small carrot – 1 pc.;
400 grams of mature pumpkin;
Large onion;
Two red fleshy tomatoes;
Garlic – at least 3 cloves.
Cooking method:
1. Cut off all the films from the meat, rinse the piece well with cold water, dry and cut into pieces of arbitrary shape.
2. Place the pulp in a dry multicooker bowl and, stirring, fry in baking mode for 20 minutes.
3. Peel the potatoes, onions, garlic and carrots. Thinly slice the onion into half rings and finely chop the garlic cloves with a knife. Cut the carrots into centimeter cubes, and the potatoes into medium-sized, not too thin slices.
4. Transfer all the chopped vegetables to the meat, season and season with a little spices, stir and, without changing the mode, continue cooking for another seven minutes.
5. Cut the tomatoes from the stem side, scald with boiling water and remove using reverse side knife blades, peel. Cut the pulp into small slices and place in a bowl.
6. After waiting 10 minutes, add pumpkin and potatoes cut into centimeter cubes. Immediately add salt and pour 200 ml warm water. Set the multicooker to “Stew” mode for an hour and a half.
Simple vegetable stew with pumpkin and canned beans
Ingredients:
600 grams of pumpkin without peel;
Onion – 1 head;
Half-liter can of canned white beans;
600 gr. young zucchini;
A bunch of ordinary garden parsley;
Two sweet peppers;
Half a glass vegetable broth or water;
40 ml frozen vegetable oil.
Cooking method:
1. Cut the pulp of zucchini and pumpkin, trying to maintain the same size.
2. Chop the onion into small slices, cut the peeled pepper into medium-sized square pieces.
3. First fry the onion in vegetable oil until soft and immediately add chopped pumpkin, pieces of zucchini and bell pepper to it.
4. After simmering the vegetables over low heat until fully cooked, add the washed canned beans, finely chopped parsley. Season the stew with your favorite spices, add salt to taste and, after mixing well, simmer under the lid for a couple of minutes.
5. Remove from heat and let sit for half an hour before serving to allow the stew to infuse.
Vegetable stew with pumpkin in sour cream filling, baked in pots
Ingredients:
5 large potatoes;
300 gr. cauliflower, frozen or fresh;
Sour cream 20% fat – 200 ml;
One large carrot;
Six tablespoons of green peas;
400 grams of pumpkin;
Two eggs;
250 grams hard cheese.
Cooking method:
1. Peel the potatoes thinly and cut into slices or quarters with a sharp knife. Thinly cut the skin off the pumpkin and remove the seeds. Cut the carrots and dense pulp into thin cubes.
2. Combine all the chopped vegetables in a large bowl, add the cabbage florets and stir.
3. Spread the cooked vegetable mixture By clay pots, pour 50 ml of vegetable broth or filtered water into each and place in the oven for 40 minutes. Cooking temperature – 180 degrees.
4. Pour eggs into sour cream. Lightly beat until sour cream filling until smooth and pour it over the vegetables baked in pots. Add green pea and place the containers in the oven for another 40 minutes.
5. Sprinkle the stew with grated cheese, and when the melted cheese crumbles are well browned, remove the pots from the oven.
Pumpkin stew with vegetables and mushrooms
Ingredients:
A kilogram of pumpkin without peel and seeds;
Two large bitter onions;
Large carrots – 2 pcs.;
Two bell peppers;
10 large champignons;
Half a liter of decoction or drinking water;
Red small tomatoes – 6 pcs.
Cooking method:
1. Tomatoes for 2 minutes. Place in boiling water, then remove and immediately place in cold water. Make a cut in the area of the stalk and remove the peel from the tomatoes.
2. Peeled sweet peppers and onions, thinly cut into slices. Grate the carrots on a coarse grater, and pumpkin pulp cut into medium sized cubes.
3. In heated vegetable oil, lightly fry the onion and carrots. Add thin slices of mushrooms and continue cooking until any juice has evaporated.
4. As soon as the vegetables and mushroom pieces begin to brown, add the bell peppers and pumpkin. Add a little salt, stir well and leave to simmer at moderate temperature. Do not forget to stir the vegetables, add water or broth if necessary, otherwise they will burn. There should not be a lot of liquid; it should only slightly cover the cooking vegetables.
5. After half an hour, add crushed garlic and chopped tomatoes to the stew, stir thoroughly and boil slowly. Then reduce the heat, lightly salt the dish, taking a sample, season and bring to readiness - complete softening vegetable pieces, at the lowest heat.
Vegetable stew with pumpkin and chicken baked in a sleeve
Ingredients:
1 kg chicken fillet or a whole chicken;
Half a kilo of pumpkin;
Two small carrots;
Small eggplants – 500 gr.;
Large onion;
Half a kilo of young zucchini;
A couple of cloves of garlic;
A third of a teaspoon of pepper, ground in a mortar;
Bay leaf – 3 leaves.
Cooking method:
1. Rinse the chicken carcass or fillet thoroughly with water. If you took fillet, cut it into 2 cm cubes, chop the whole carcass in portioned pieces small size.
2. Remove the skin from eggplants and zucchini, and cut the pulp into small pieces of the same size.
3. Grind the pumpkin without peel and seeds in the same way, and cut the carrots into thin rings.
4. Place all chopped products in one bowl. Add a tablespoon table salt, bay leaf and ground pepper, mix thoroughly.
5. Place the mixed chopped ingredients into a baking sleeve and tie the free edge tightly.
6. Place the filled sleeve into a roasting pan, pierce the film with a needle in different places and place in a preheated oven.
7. Bake vegetable stew for an hour, then remove, carefully cut the top of the sleeve and lay out ready dish on plates.
Vegetable stew with pumpkin - cooking tricks and useful tips
To ensure that the dish has a presentable appearance and does not turn into porridge after stewing for a long time, cut all the vegetables into pieces of the same size, do not cut them small and do not disturb the sequence of adding the products.
Be sure to rinse eggplants soaked in salt to remove any remaining bitter salt. Add salt to the vegetable stew with pumpkin when adding eggplant, carefully, taking a sample, otherwise you can over-salt.
Often you need to add liquid to vegetable stew with pumpkin. It is not necessary to use water; add meat, not too fatty, broth or lean vegetable broth– the dish will turn out much tastier.
Large, overgrown zucchini can be stored for a long time - until mid-winter and longer. If you have both zucchini and pumpkin in stock, you can combine the two healthy vegetables in one dish - cook. Will need small piece pumpkins, quartered large zucchini, add other vegetables based on your tastes and availability of products. But the more vegetables there are in the stew, the tastier and brighter it will turn out.
Whether or not to add meat is a matter of personal preference. Since we are fasting now, I suggest preparing a stew only from vegetables.
1). - Ingredients:
6-8 large potatoes
2 large onions
1 sweet bell pepper (can be frozen in pieces)
2 carrots
3-4 small tomatoes or tomato sauce
A piece of pumpkin, weighing about 300 grams
Quarter large zucchini (about 200 grams)
Add spices and salt to taste
Vegetable oil
- cooking :
2). So that cooking the stew does not take much time, you can chop enough vegetables for it in large pieces. Cut the onion into half rings or cut into small cubes - as you wish.
3). Cut off the rough skin from the zucchini; if there are seeds, remove them. Cut the zucchini into cubes.
4). Cut the carrots lengthwise, then each half again in half lengthwise and cut into crowbars.
5). Pumpkin and potatoes can be cut into large pieces. Be sure to remove the fibrous center from the pumpkin.
6). Bell pepper remove stems and seeds, cut into cubes.
7). Heat the oil in a cauldron or thick-bottomed saucepan. First put the onion in it, at the same stage you can add all the spices (I added a tablespoon ground paprika, thyme and black pepper). When the onion becomes transparent, add carrots and simmer for 5 minutes. Make the fire small.
8). Now you need to add bell peppers, zucchini and potatoes. Place the zucchini and peppers in the cauldron, simmer for 5-7 minutes, then add the potatoes and stir so that all the vegetables are coated with oil. The fire can be made a little more.
9). Add water so that it covers the vegetables, add salt, and simmer under the lid until the potatoes are half cooked. Then put the pumpkin and tomatoes in the cauldron and mix gently. Simmer on low heat until the pumpkin and potatoes are soft. In time - 20-25 minutes. The stew will turn out tastier if, after all the vegetables have been added, the pan or cauldron is moved to the oven and cooked over low heat.
